Coconut cookies are the ideal cookie to have on hand: They’re sweet, but not too sweet. And because of the versatility of coconut, you can easily make these cookies your own by adding chocolate, caramel chips or even nuts to the recipe. On their own, they’re packed full of delicious, sweet coconut flavor, making them just as yummy as is.
This recipe calls for butter and shortening, which both work to keep the cookies moist and tender. And if you need to make these gluten-free, it’s possible to simply swap out the all-purpose flour for a gluten-free option without sacrificing taste.
 Ingredients for Coconut Cookies
- Butter: Take the butter out of the fridge about an hour before you start making these cookies so it can be fully softened.
- Shortening:Â Shortening helps to keep these cookies moist.
- Brown sugar: Fully pack the cups of brown sugar before adding it to the mixer.
- Eggs: Bring the eggs to room temperature before adding them into the recipe.
- Vanilla extract: For a deeper coconut flavor, you can use coconut extract. The vanilla called for complements the coconut flavor nicely, however.
- All-purpose flour: Sub your favorite gluten-free baking flour one-to-one, if necessary.
- Baking powder:Â This is an important leavening agent.
- Baking soda: Baking soda is another important leavening agent, and when it’s used with baking powder, these cookies become light and fluffy.
- Coconut: Opt for sweetened shredded coconut for a nice sweet, rich coconut flavor.
Directions
Step 1: Combine the creamed ingredients
In a large bowl or stand mixer, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time. Gradually add in the water and vanilla, and mix well.
Step 2: Combine the dry ingredients
In a smaller bowl, combine the flour, baking powder, baking soda and salt, then stir to combine. Add this dry mixture to the creamed mixture and mix well. Fold in the coconut.
Step 3: Chill the dough
Cover the bowl and refrigerate the dough for two to four hours (the longer the dough chills, the more manageable it will be).
Step 4: Shape and bake
Preheat the oven to 400°F. Shape the dough into 1-inch balls, then place them 2 inches apart on greased baking sheets. Flatten the cookies with your fingers into 2-1/2×1-inch rectangles. Press them lengthwise with a floured fork to create a “washboard” effect. Bake the cookies for 8 to 10 minutes, or until lightly browned. Let the cookies cool for two minutes before removing them to a wire rack to cool completely.
Coconut Cookie Variations
- Add chocolate:Â Make a chocolate sauce and dip half of each coconut cookie in melted chocolate.
- Toss in some caramel chips: For an extra sweet treat, add caramel chips to the dough.
- Get nutty:Â Add chopped walnuts, hazelnuts or pecans to the dough prior to baking.
How to Store Coconut Cookies
You can store coconut cookies, covered, on the counter for up to three days, or in the fridge, covered, for up to five days.
Can you freeze coconut cookies?
Yes, coconut cookies do freeze well. To do so, wrap them tightly in waxed paper and then a freezer-safe plastic bag. Store them in the freezer for up to four months.
Coconut Cookie Tips
What can I serve with coconut cookies?
Coconut cookies are delicious with your favorite homemade ice cream, chocolate sauce drizzled over the top, a chai tea latte or even a favorite smoothie. They’re also yummy as part of a holiday cookie spread, as coconut is a versatile flavor.
Can I sub in another flour?
Yes. If you need to, you can sub your favorite non-gluten flour, such as coconut (just be sure to adjust the amounts accordingly!), almond or your favorite gluten-free baking flour, one-to-one.
Can I sub in another sugar?
The brown sugar adds a rich, caramel-like flavor to this coconut cookies recipe, but you can sub maple syrup or honey in its place.
